Chinese Food
Sauerkraut with oil dregs
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Cooking ingredients
Cooking Steps
Step1:Pour the yeast powder into warm water, stir evenly, and let stand for 15 minutes. Pour the yeast water into the flour for several times. Stir while pouring. When the flour is flocculent, knead it into a smooth dough. Cover the dough with a fresh-keeping film, put it in a warm place and ferment it to twice the size. Then take out the air and ferment it to twice the siz
Step2:Wash fat meat. Dry the water with kitchen paper towel. Put it into a non stick pan without water or oil to boil lard slowly. Turn it over once in the middle to make the fat completely become oil residue. Pour the cooked pork into the pan. Drain the oil and chop it up
Step3:Wash and chop pickled vegetables. Put them in clean gauze, wring out water, and put them into utensils. Add chopped oil dregs into pickled vegetables, and then add onion and ginger powder, salt, sugar, cooking wine, raw soy sauce, sesame oil and onion companion bean paste. Stir evenly in one direction
Step4:Knead the dough and exhaust it. Pull it by hand to form a uniform sized dosage form. Take one of the dosage forms and roll it into a bun skin. Wrap it into stuffing and knead it into a bun shape. The rest of the dough and stuffing are made in this way
Step5:Fill 2 / 3 of the steamer with water. Turn off the heat when it's hot. Grease the steamer drawer. Put the wrapped bun in the steamer. Leave some space in the middle. Leave it for 15 minutes and then cover it. Steam it for 20 minutes and then turn off the fire. Open the cover after 3 minutes
Cooking tips:1. You can buy fat meat that is specially made of lard at the market butcher's stall. I remove the fat meat from the streaky pork and boil it. Pour the cooked lard into the utensil. Cool the back cover and put it in the refrigerator and take it as you like. 2. Add a little lard to the dough to make it white and have a unique fragrance. 3. Add a little sugar to the stuffing to ask questions. Make the steamed bun taste plump. 4 Steam the steamed bun. Don't fire in a hurry after putting it into the steaming drawer. Let it stand for 15 minutes before steaming. Don't open the lid in a hurry after steaming. Let it stand for at least 3 minutes before opening. In this way, the steamed bun doesn't shrink at all. It's good for cooking.
